Start by taking your cooked chicken (preferably slightly warm for better flavor absorption) and shred it into small, bite-sized pieces using two forks or your hands. Try not to make it too fine—you want some texture. Transfer the shredded chicken into a large mixing bowl so you have enough space to combine everything easily.

In a separate bowl, prepare the creamy garlic dressing. Add the Greek yogurt, mayonnaise, minced garlic, salt, and black pepper. Whisk or stir thoroughly until the mixture becomes smooth, creamy, and well blended. Let it sit for a couple of minutes so the garlic flavor can develop fully.

Add the dried cranberries and finely chopped red onion directly into the bowl with the shredded chicken. Distribute them evenly so every bite has a balance of sweet and sharp flavors.

Pour the prepared garlic mayo mixture over the chicken mixture. Using a spoon or spatula, gently fold everything together until all the chicken is evenly coated. Be careful not to overmix, as this can break down the chicken and make the texture too mushy.

Just before assembling the sandwich, add the chopped lettuce and lightly fold it into the mixture. This keeps the lettuce crisp and fresh instead of soggy.

Place your wheat bread slices in a toaster or on a skillet over medium heat. Toast until they turn golden brown and slightly crispy on the outside. This step is important because it adds structure and prevents the bread from getting soggy.

Lay one slice of toasted bread flat and generously spread the chicken salad mixture over it, making sure to cover it evenly from edge to edge for a full, satisfying bite.

Place the second slice of toasted bread on top and press down gently to hold everything together. If you prefer, slice the sandwich diagonally or in halves for easier serving. Serve immediately while the bread is still crisp and the filling is fresh and creamy.